St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12
FOOD FOR EPICURES.
Good Things on a Bill of Fare for
People Who Live to Eat,

SWEET BREADS WITH TOMATOES.
Parboil the sweet breads in as little
water as is possible, when half done add
good lump of butter rubbed in a little
flour, as you would thicken for gravy,
use Drowned -four; let the sweet breads
cook till nicely Drowned, then put them
lii the dish IN which you are to serve
them and pour over them stewed toma-
toes well seasoned with salt, pepper,
butter and little sugar, also thickened
with cracker crumbs; these are very
palatable when cooked In this way.
CHICKEN CHEESE.
Two chickens boiled tender. chop
them not too fine, season with salt and
pepper, boil 3 or eggs hard, slice them,
line the dishes with these, pour in the
chicken and add the liquor in which
they were boiled; when cold slice for
lunch OF tea.-MRs. M. ID. CHIPLEY, st.
Paul.
LIVER A LA CUISINE FRANCHISE.
One pound of calves liver, Is pound
of bacon, small onion, 2 tablespoons
butter, salt and pepper, 2 tablespoons of
Drowned flour. Cut the liver in pieces
inches long and l inch thick; cut
bacon i'll small thin strips, wrap around
the liver and tie with thread. Put the
butter in hot frying pan, mince the
onion fine and fry to nice brown in
butter, then fry the liver and bacon.
taking care not to burn; empty the CON
tents OF the frying pan into a kettle,
season with pepper and salt and if liked
dash OF cayenne pepper; cover with
water and stew gently for about 2 hours.
When done, thicken the gravy with
Drowned flour. GarniSh with parsley
and thin ilices of lemon, if convenient.
Ii desired, may be. served ON toast
MARY LILY LANDBERG,I Mankato,
MINI. % G.'-s
TURKEY SCALLOPs SO
Take cold turkey and cut into small
pieces, cover the bottom of a deep pie
dish with it, then strew overithis CELERY
cut fine and small pieces fUfibutter and
pepper and salt, now add q layerof hard
boiled eggs sliced and a layer of soda
waters broken finer continue Until the
dish is full, having the top layer OF
crackers; spread small bits of butter on
top and pour over all l cup sweet milk :;
bake one-half hour in quick oven and
eat hot. A slight sprinkling of nutmeg
improves the tiavor,-E. G.. NJ, 427 Day
ton avenue, st. Paul, MINI. ~ .-.
PONDER. ,+ ~
Two tablespoonful butter, table
spoonfuls bread crumbs, Is pound
cheese, cup sweet milk, 3 eggs; cut
the butter and cheese in small pieces
and put them in bowl with the bread
heat the milk to scalding, and pour on
this, and then add the yelks, well
beaten; mix well together and cover,
and place the bowl on the back of the
range and leave until the cheese is dis,
solved, stirring occasionally; then add
the well-beaten whites and pour the
mixture into buttered dish and bake
in quick oven for 20 minutes; eat
Immediately G. M, 427 Dayton ave-
nue., st. Paul. - =,
WATER HEN PIE.
Take the breast and legs only of g.
birds; having skinned them, soak in salt
and water for 1 hour: rinse in clean
water and stew for 20 minutes; place 2
pounds of veal ON the bottom of a bak--;
ing dish, then put in the birds and a few
slices of potatoes; cut 6 hard-boiled eggs
in halves and place on top; add pepper
and salt to taste; cove with good pie
crust and bake; keep it well supplied
with water by adding it through hole
in center of crust; eaten cold, ga
OYSTER ROLL.
Cut round piece, say six inches
across, from the top of well baked
round loaf of bread. remove the inside
from the loaf, leaving crust half inch
thick, make rich oyster stew and put
in the loaf first layer of oysters and
then Of bread crumbs, rubbed fine, then,
of oysters and so on until full: place
over top, glaze the loaf with the beaten
yelk of an egg and place in the oven a
few minutes, serve very hot.-MRs. C.
A. SAMPLE, 1913, College avenue, st.
Paul.
OYSTER CRoQUETTEs.
Chop oysters with knife and measure
in a bowl, take equal quantity
of mashed potatoes, add butter.
pepper and salt to suit taste, moisten
with little cream, make in rolls, dip i'm
egg and then in fine cracker crumbs:
fry in butter OF boil in lard.-MRs. T. A.
QUIRK, Buffalo, Oak.
CREAM ONIONS.
Boil in two waters, drain, If they are.
large cut in quarters and pour over.
them scalding milk, in which pinch of
soda has been stirred; set over the fire.
add ! tablespoon of butter, teaspoon
full of corn starch wet with milk, a little
minced parsley, pepper and salt; sim
mer 8 minutes and pour over; serve
hot.-MRs. A. M. GILDEA, Woodstock,
MINI.